Not every housewife knows how to cookcheese puree soup. Today we will correct this misunderstanding. Our website contains a lot of the most incredible in their originality and different in complexity types of first courses. It can be made with Parmesan, Gouda or processed cheese, with chicken and shrimp, a more economical recipe - with sausage, frankfurters or with vegetables alone. There are many ways to serve the dish - in a regular plate with greens and croutons, with pampushkas, and for a festive feast or a solemn family dinner, we recommend preparing a delicate cheese puree soup in a loaf of black bread. As you can see, the imagination of professional chefs knows no bounds. We suggest using the results of their work and cooking an incredibly appetizing and aromatic dish. Which recipe to choose, decide for yourself, because each of them deserves attention.
Soup with cheese and smoked chicken
The first recipe will appeal to loverssmoked meats. Cheese puree soup can be made more dietary, for this it is recommended to add raw vegetables to it, without sautéing them in oil. In addition, in this case, it is better to cook the dish in water, not in broth. The dish will be very light and not at all fatty. However, we will consider another recipe - we will prepare soup with smoked poultry. A great addition to it will be aromatic croutons with garlic or homemade pampushki. Ingredients:
- three packages of processed cheese
- 800 grams of smoked chicken
- 25 grams of butter
- liter of water
- dried seasonings - if desired
- salt
- 100 grams of onions
- sweet pepper - at your discretion
- four small potatoes
- fifteen grams of fresh parsley or dill
For the croutons:
- 0.5 white loaf
- four cloves of garlic
- olive oil - optional
- Dried oregano, basil or other condiments
Method of preparation:Before you start cooking, think about what kind of dish you want to get. For example, if you plan to make a thick cheese soup-puree, then you can’t do without potatoes. We recommend choosing crumbly vegetables, because they boil well. To make the dish more tender and light in consistency, we recommend limiting yourself to cheese and chicken. Keep in mind that in the latter case, the cooking procedure will be much faster and will take fifteen minutes at most, while soup with potatoes will have to be cooked a little longer - the decision is yours. Now let's take a closer look at the recipe itself. Heat a frying pan and melt butter in it, then peel the onion and chop it into small cubes. Place the vegetable in a dish and fry until it acquires a light shade. Boil lightly salted water and place the meat in it, first separating it from the bones and stretching it into small fibers. You can make the soup with fresh broth, for this purpose boil raw fillet or poultry. In the latter case the dish will be richer and fattier. Add a few peas of allspice and potatoes, which should be cut into medium-sized cubes beforehand, to the boiling liquid. Chop the processed cheese into large pieces, put them in a saucepan together with the fried onions. Reduce the heat to minimum and cook the dish for ten to fifteen minutes. When you are done, pour the resulting liquid into a blender bowl and beat two or three times. Then return the soup to its rightful place - in the saucepan - and warm it up a little more. Then pour into portioned bowls and sprinkle with freshly chopped parsley or dill, add salt if necessary. Such a simple and also very quick recipe has come to an end, the dish is ready, it remains to make croutons. Of course, you can use store-bought ones, but you must admit that a product prepared with your own hands turns out much more appetizing and delicious. Moreover, it is ridiculously simple, judge for yourself. Cut a rye loaf, or better yet, a white loaf, into small cubes. Add a few drops of olive oil, put them on a baking sheet, previously covered with parchment, and put them in a preheated oven. The temperature of the latter should not exceed 190 degrees, otherwise the products will burn. As soon as they are browned, take out the croutons, let them cool, then rub with garlic and sprinkle with spices. There is another recipe: fry the bread in a frying pan.
Soup with cheese and sausage
We recommend you to evaluate another very economical andquick recipe. The products needed to prepare the dish can be found in any store, so if you decide to cook a delicious cheese puree soup, you can rest assured that it will definitely turn out well. The most important thing is that the cook does not need to have experience or special skills to do this - everything is quite simple. You just need to chop the ingredients and, following the instructions, put them in the boiling broth in a certain sequence, and then bring to readiness. Due to the fact that the soup components are chopped in a blender, the dish turns out incredibly tender. Garlic and fresh herbs give it a pleasant aroma and an attractive appearance. Ingredients:
- salt
- white bulb
- 400 - 500 grams of processed cheese (about four packages)
- fifteen milliliters of butter, pre-melted
- orange carrots - large thing
- potatoes - depending on the desired density of food (usually two or three pieces)
- ground black pepper
- 140 grams of smoked sausage (you can replace it with sausages)
- 50 grams of creamy cream
- three teaspoons of olive oil
- fresh greens
- granular mustard - to taste
- garlic denticles
Method of preparation:First, put a pot of water on the stove, and while it is boiling, pay attention to the other ingredients. If you wish, you can change the recipe a little, for example, by replacing the sausage with hot dogs. Hunter sausages are ideal for this, as they will give the dish a light smoked taste. Chop the processed cheese into small cubes and place it in boiling water. Use a knife to peel the potatoes and cut them into cubes. As soon as the cheese has completely dissolved, place the vegetable in a bowl and continue cooking over very low heat. Chop the peeled onion into thin half rings, then peel the garlic and crush it using a special press. Grate fresh carrots on a medium grater. Now melt the butter in a saucepan, add a little olive oil, pour in the vegetables and sauté them over low heat. Stir the mixture occasionally to prevent it from burning. If desired, pepper it or sprinkle with dried spices - oregano or basil will make the future soup even more aromatic and piquant. As soon as the products become soft and acquire an orange-golden hue, remove them from the stove and put them in a saucepan with cheese and potatoes. Add finely chopped greens here, you can use parsley or dill, or better yet, both of these ingredients. Now chop the sausage into thin strips or grate it. Send the ingredient into the boiling broth, after about ten minutes, pour the mixture into a blender container and beat once. We do not recommend chopping the products too much, after all, it will be much tastier if small pieces of potatoes or sausage remain in the soup. Send the resulting creamy mass back to the saucepan, warm it up a little, then add a specially prepared mixture to it. To do this, whisk the delicate mustard and cream in a separate bowl. As soon as the dish thickens a little, turn off the heat, cover with a lid and let it brew. Perhaps, lovers of exotic dishes will like this recipe in a slightly different interpretation: instead of sausage, take lightly salted salmon. In this case, it is recommended to chop only the vegetable mass with cheese and potatoes. And cut the fish itself into neat strips, with which you decorate each portion of soup, add a few sprigs of curly parsley on top. A little advice: serve the dish with aromatic garlic croutons - you will see, the dish will "sparkle" in a completely different way. It is very easy to make them: cut a white loaf into thin slices, put it on a baking sheet with parchment and dry it in the oven at 180 degrees, fifteen minutes will be enough. When the bread is browned, rub it with a clove of garlic and sprinkle with a small amount of oil (we recommend using olive oil). In a separate bowl, combine the gourmet mayonnaise, dried basil and cumin. Grind the ingredients thoroughly. Now fry the bread slices in a frying pan on both sides and rub each of them with the delicate sauce. These croutons will perfectly complement your creamy cheese soup.
Mashed soup with sea notes
The following recipe is perfect forspecial occasion. A fragrant, incredibly tender cream soup with juicy king prawns, cream cheese and potatoes - what a reason to gather the whole family at a large table. This dish will also look great at any party - all guests will be satisfied. A huge advantage of the dish is the ease of its preparation, so you do not have to spend a lot of time at the stove. Just about twenty minutes, and the soup is already steaming on the table. Ingredients:
- 1/3 of a five hundredgram pack of royal prawns
- 200 grams of boiled potatoes
- salt - at your discretion
- 180 grams of gentle cream cheese
- 20 - 30 grams of dill
- eight grams of turmeric
- 30 grams of Parmesan
- ground pepper (preferably black)
- croutons - for serving a dish
Method of preparation:Compared to the previous ones, this is a rather expensive recipe. But there is an opportunity to reduce the cost of cooking a little: for example, instead of king prawns, take cheaper seafood. Although they are not as large and beautiful, they are in no way inferior in taste to the first. So, let's begin: peel and wash the potatoes, chop them into cubes and throw them into salted water. Cook until tender, as soon as the vegetable becomes soft and begins to fall apart, use a slotted spoon to transfer it to a blender bowl. Turn on the device and beat the product several times, turning it into a thick, homogeneous mass. Now return the puree back, reduce the heat and continue to cook it in the same broth. Stir the mixture thoroughly, then add the previously defrosted and peeled shrimp. If you use processed cheese, chop it into small pieces, or better yet, grate it and send it to the seafood bowl. With cream cheese, this procedure will be unnecessary - just put it in the broth. The dish is cooked on minimum heat. Set a timer for eight minutes, and as soon as the last ingredient is completely dissolved, add spices: black pepper, turmeric, a couple of pinches of salt if necessary. When finished, do not rush to serve the dish to guests. Cover it tightly with a lid and let it brew for about a quarter of an hour. In the meantime, chop the dill and cut the Parmesan into thin slices. Pour the aromatic, hot soup into deep plates, sprinkle with herbs on top and garnish with cheese. Now hurry to treat your friends to the dish before it cools down. Instead of bread, we recommend serving garlic pampushki, toasts or croutons. Enjoy! This recipe is suitable for all occasions - you can surprise guests and please loved ones with cheese soup, diversifying the usual menu.
Soup with vegetables and cheese
To prepare cheese soups you canuse both expensive varieties of dairy products, such as Gouda, Parmesan, the more economical Russian, and ingredients available to everyone. Processed cheese is always suitable for this. We recommend choosing crumbly potatoes, then the dish turns out rich and thick enough. Do not refuse seasonings, because they give dishes a rich aroma and piquancy. As for spices, there are no special recommendations here. Each housewife is free to choose what you like most - basil, cumin, oregano, turmeric - it all depends on your personal preferences. If you decide to cook soup, just buy the necessary products and follow the instructions. Ingredients:
- 25 grams of wheat flour
- onion - two pieces
- 100 grams of celery
- 1200 milliliters of water
- ground nutmeg - to taste
- butter for passerings - no more than 20 grams
- potatoes - three pieces
- two packets of tender processed cheese
- ½ standard glass of white wine (choose only dry)
- olive oil
- fresh or dried dill - a large spoon
Method of preparation:The special feature of this dish is the dry wine, which gives it an appetizing, rather specific taste. If your family is enthusiastic about experimental cooking, why not master a new recipe. Especially since vegetable soup with cheese is very simple and incredibly quick to prepare. So, first of all, peel the potatoes and cut them into small cubes. Then chop one onion and celery into large pieces, put the ingredients in a deep saucepan or pan with heated olive oil. Fry for three minutes, constantly working with a spoon. After the specified time, pour wine into the dish, pepper and season the mixture with spices if desired. Then add water here, reducing the flame of the burner, bring the liquid to a boil. Be sure to periodically remove the resulting foam. Cook the dish for about half an hour, when the products become soft and begin to disintegrate, send them to the blender container and beat. Ultimately, the mass will acquire the consistency of puree. Add nutmeg, a pinch of pepper and grated cheese. Heat the dish on the stove for a while. Then peel and chop the remaining onion into thin rings, salt it, sprinkle with water, dip in flour and fry in butter. Keep in mind that the vegetable cooks very quickly, so as soon as it browns on one side, turn it over with a sharp movement. Use fresh herbs as a garnish, chop them finely and sprinkle on each portion, add onion fried in batter on top. If you want the dish to be thicker and more filling, there are two ways. The first is to cook it in fatty meat broth. We will consider the second case in more detail - we recommend adding mushrooms to the soup. Fresh champignons, honey mushrooms, oyster mushrooms are perfect for this. Carefully clean the mushrooms from excess film, cut into large circles and brown in a frying pan, adding a little oil. Then put them in the broth and boil for a short time, then follow the scheme indicated above - beat the ingredients with a mixer or blender. If you are planning a dinner party, we recommend using your imagination: try making a cream soup not only with cheese and vegetables, but also with salmon or shrimp. As you can see, cooking is very diverse and extensive, there is always room for experiments. Therefore, do not stop there, discover new combinations of products for yourself and your family, bring original dishes to life. And we, in turn, will help with this - especially for readers, our website has collected a selection of the most delicious and interesting recipes. Here, everyone will find a dish to their liking. To be a good cook, you do not necessarily have to be born one. Professionalism is acquired with experience, you just need to put in the effort. So learn and discover the secrets of cooking with us. We wish you successful cooking!
